Broccoli Salad with White Beans

This broccoli salad recipe is a complete meal, thanks to the added white beans and rice, but can also be served as a side dish. Very little prepping is required to make this recipe, so it can be ready in 40 minutes, or you can make the entire salad ahead and refrigerate it.

Course Salad Main Dish

Cuisine Any

Keyword Broccoli Salad, Broccoli Salad with white beans

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 548.1kcal

Author Susan Pridmore

Equipment

Ingredients

1 ½ cups fresh cranberry beans or 1 can white beans
1 cup thinly sliced celery
¼ cup diced red onion
⅓ cup dried cherries or dried cranberries
1 cup cooked brown rice or white rice
¾ cup halved grapes
¼ cup chopped parsley
4 cups thinly sliced broccoli florets and stems
¼ cup grated Parmesan or asiago cheese
1 cup Buttermilk Ranch dressing or to taste
¼ cup pepitas (roasted pumpkin seeds)

Instructions

Bring a pot of water to a simmer and add the cranberry beans. Simmer until tender: about 20 minutes at sea level; about 50 minutes at 7000 feet.
Drain and place the beans in a medium bowl.
Cook the rice. Combine in the bowl with the beans.
Add the celery, red onion, dried cherries, cooked rice, grapes, parsley, broccoli, and cheese.
Add the Buttermilk Ranch Dressing and refrigerate for at least one hour. Overnight is even better for the best flavor. This is a salad that only gets better over time.
(Optional) Serve with a sprinkle of pepitas on top.

Nutrition